Miso Tofu Rice Bowl with Crunchy Veggies Recipe

Name: Miso Tofu Rice Bowl with Crunchy Veggies Recipe
Total time: 25 min
Ingredients: 2 teaspoons yellow miso paste; ½ teaspoon ground turmeric; 12 oz. firm tofu, drained; 1 small head cauliflower (1½ lb.) or store-bought fresh riced cauliflower (see tip, recipe intro); 2 cups cooked brown rice (2 8.8-oz. pouches); 2 cups cooked shelled edamame (12 oz.); 1 cup shredded carrots; 1 cup chopped red bell pepper; ½ cup very thinly sliced celery; ⅓ cup thinly sliced scallions; 3 tablespoons reduced-sodium soy sauce or reduced-sodium tamari; 2 tablespoons brown rice vinegar; 1 tablespoon finely chopped fresh ginger; 4 cloves garlic, minced; ½ teaspoon crushed red pepper

www.forksoverknives.com

Tofu, dredged in a miso-turmeric slurry, adds extra heft to this vibrant brown rice and vegetable salad bowl. Get the recipe!

View full recipe on www.forksoverknives.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.forksoverknives.com.

Share this recipe:

Cooking tools:

Ingredients

2 teaspoons yellow miso paste
½ teaspoon ground turmeric
12 oz. firm tofu, drained
1 small head cauliflower (1½ lb.) or store-bought fresh riced cauliflower (see tip, recipe intro)
2 cups cooked brown rice (2 8.8-oz. pouches)
2 cups cooked shelled edamame (12 oz.)
1 cup shredded carrots
1 cup chopped red bell pepper
½ cup very thinly sliced celery
⅓ cup thinly sliced scallions
3 tablespoons reduced-sodium soy sauce or reduced-sodium tamari
2 tablespoons brown rice vinegar
1 tablespoon finely chopped fresh ginger
4 cloves garlic, minced
½ teaspoon crushed red pepper